SHEET PAN CHICKEN POT PIE

 

This is the ultimate comfort food! Growing up as a kid, my grandmother would always make chicken pot pie and it was definitely one of my favorite dinners! 

Ingredients: 

• 1 pkg (17.3 oz) puff pastry 
• 2 tbsp butter (I used salted)
• 1.5 cups diced onions 
• 3/4 cup all purpose flour 
• 1 tsp salt 
• 3/4 tsp paprika 
• 1/4 tsp ground cumin 
• 3/4 tsp black pepper 
• 3 1/4 cups low sodium chicken broth 
• 1.5 cups of milk 
• 2.5-3 cups cooked shredded chicken (a rotisserie chicken will work great)
• 3/4 cup baby carrots (chopped)
• 2 large stalks celery (chopped)
• 1 cup frozen peas 
• 1/2 cup frozen corn 
• 1 egg (for egg wash)

Directions:

1. Thaw out your puff pastry 
2. Spray rimmed baking sheet with nonstick spray (my pan is 13”x18”) & set aside
3. Preheat oven to 400 degrees
4. In a skillet add in your butter & onions; sauté until translucent (about 5 min)
5. Add in your flour & spices; stir well
6. Stir in your milk & chicken broth and let it thicken up; keep stirring (if mixture becomes too thick add in more milk & chicken broth)
7. In a bowl add in your chicken, carrots, celery, peas & corn; stir to combine 
8. Add chicken veggie mixture onto your prepared baking sheet & spread out evenly 
9. Pour chicken broth mixture over chicken & veggies on sheet pan & spread out evenly 
10. Roll out each puff pastry sheet just a bit to make them a tad bigger 
11. Slice them up into strips & place them on top 
12. Egg wash them & bake at 400 for 35-40 min or until the puff pastry is golden! 
13. Let cool for a few min, slice it up & enjoy!